Saffron and Butternut Squash Risotto
- Peel, scoop, and dice the squash into ¾-inch cubes. Toss first set and roast until soft in a 425 degree oven (about 15 to 20 minutes).
- Bring chicken stock to a simmer for later use
- Saute shallots in butter to your liking
- Add rice and fry while stirring for a minute or two
- Add wine and simmer uncovered until absorbed, stir often.
- Add two ladles of stock plus saffron, salt, and pepper and simmer uncovered until absorbed, stir often.
- Repeat adding stock until done (al dente, about 20 minutes total). You may not use all the stock though you’ll probably use most of it.
- Mix in cooked squash & parmesan and serve immediately.
- Note on storage: Risotto will thicken and get gloppy as it rests. If serving it right away, I tend to slightly under cook the risotto and add a bit of extra stock in the serving bowl to make it slightly soupy. By the time you toss it on a plate it will have absorbed most of that extra liquid and be perfect. If you think you'll have significant left overs you will be MUCH better off removing that portion half way cooked and spreading it out thin to cool. Then finish it up the next day with hot stock. Split the parmesan and squash up as well so that both items are added when ready to serve that portion.
- Yield: 6 servings as a side but my family of 2 kids + 2 adults will finish it in one sitting
- Source: Modified from Ina Garten - Food Network
Category: American Modified 2/1/15